Monday, June 2, 2014

PEAS MASALA

PEAS MASALA

We use Green Peas fairly often. Earlier green peas were considered seasonal and were usually not available all through the year. These days, with frozen peas becoming so popular this is no longer a problem.

They must rank as one of our favourite vegetables. Besides, they have numerous health benefits too. Elsewhere in this blog, you will find recipes for dishes using Green Peas such as Green Peas Masala Pulao, Paneer Peas Masala, and Green Peas & Mint Soup.

This recipe for a delightful dish made of green peas which goes well with rotis etc is adapted from a popular blog, Jeyashri's Kitchen.




Ingredients:
  • Green Peas, 1 cup (cooked/frozen)
  • Medium-sized Onions, 2
  • Green Chillies, slit, 3-4
  • Tomato, 1
  • Coriander leaves, chopped, a handful + some for garnish 
  • Garlic, 2-3 cloves (peeled) 
  • Cashews, 5-6
  • Curds, 1 tbsp.
  • Garam Masala, 1/4 tsp
  • Kasoori Methi, 1/2 tsp
  • Milk, 1/2 cup
  • Oil, 2 tbsp.
  • Salt, to taste
Method:

Cook the green peas and keep aside ( if you are using fresh peas)
Chop the onions and tomato roughly
Soak cashews in warm water for about 10 minutes
In a small mixer jar, grind the soaked cashewnuts along with the curds to a smooth paste. Keep aside.
In a pan, heat 2-3 tsp of oil add the chopped onions, saute till they change colour, add the slit green chillies, chopped tomato, coriander leaves, and garlic, and saute for a few minutes till the tomato becomes soft.
Allow it to cool and grind the onion tomato mixture to a fine paste.
In a pan heat the remaining oil, add onion tomato paste and cashew curd paste. Mix well. Saute for a few  minutes on low flame till oil leaves the sides of the pan
 Now add the cooked peas or frozen peas, salt to taste, garam masala, kasoori methi and a little water to get a gravy like consistency and bring to a boil
Lower the flame and let it simmer for 5-7 minutes till the peas gets well blended with the masala
Add the milk and once again bring to a boil
Finally garnish with coriander leaves
Serve hot with rotis.